Every single ingredient in our recipe is carefully brought up to the temperature
required to maximize health and nutritional value.
These represent the classic techniques by which Solo Crudo won wide acclaim on the culinary scene. They are unique in that they never exceed 42° C (107.6° F) in temperature, the limit beyond which foods start to lose their nutritional properties.
Pressurization makes it possible to cook the ingredients at low temperature, thereby concentrating flavors and creating a wide variety of textures without altering their nutritional value.
Acidic agents or salt are used to cook the food without applying any heat.
Preservation technique that relies on bacteria to make food easier to digest and enhance its nutritional value at the same time.
Food is dehydrated slightly above room temperature. It results in crunchy textures similar to those obtained by baking, but does not involve any cooking fats and fully preserves the foods nutritional properties.
We overcome the limits of a raw diet by integrating it with gentle cooking. Our gently cooked dishes remain true to the principles of raw food, respect the ingredients’ nutritional properties, and transform our menu into a healthy daily eating regimen that is accessible to all.
Steam of under 100° C (212° F) in temperature is used to gently cook and preserve the flavor of vegetables, their vitamins and thermolabile proteins, without any cooking fats.
This stir-frying technique preserves much of the ingredients thermolabile elements, and gives them a distinctive caramelized taste.
Heat shock by immersion into a very hot liquid makes certain ingredients easier to digest without overly affecting their nutritional value.